Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio